Posts Tagged ‘cooking’

How To: Making Homemade Butter

 


Introduction

Don’t lie, you know what butter is! It is very likely that you have had it at some point either through cooking or just on toast. But making butter is actually really fun, no less a workout too! Let’s get cooking!


Ingredients & Supplies:

  • 1 pint of heavy whipping cream
  • 1/8 teaspoon of salt (you could also add the seasonings of your choice to make a unique homemade butter!)
  • 2 Jars of some kind, mason is recommended. (if you would like to keep the buttermilk, 2 jars are necessary, otherwise just use one.)
  • Strainer
  • Marbles (clean), add as many or as little as you like for an optional helper to see if your butter is done. I recommend 2!

Let’s Cook!


  1. First pour your heavy whipping cream into your jar of choice. Make sure it’s cold, and pour into the jar until it is about halfway full. Add your marbles if desired.
  2. Make sure to screw your cap on tight, it’s gonna be a mess otherwise!
  3.  Shake the jar for 8-10 minutes, this is the workout! If your arm gets tired, make sure to switch off, but still shake.
  4.  Check on the progress. Take a quick break to see the changes happening to the heavy whipping cream, it might be staring to solidify if the marbles are becoming quieter!
  5. Add seasonings of choice, and put the lid back on.
  6.  Shake for about another 8 or so minutes. You will know when the butter is ready if you feel a lump when shaking and/or can’t hear the marbles.
  7. Dump the contents of the jar into a strainer to separate the lump of butter from the creamy liquid. If 2 jars were used, put the butter into the second jar. (This leftover liquid is buttermilk, which you can save for things like homemade waffles!)
  8. Taste-test, and then put in the fridge for later! (I bet that thanksgiving turkey is begging for your butter.)

Enjoy your butter!

How To: Making Banana Bread!


Introduction:

If you’ve got bananas laying around and you know how to spell bananas, this recipe is for you!


Ingredients:

    • 3 ripe bananasor 1 ½ cups mashed
    • 1 ½ cups all-purpose flouror oat flour
    • 2 eggs
    • ¼ cup maple syrupor honey
    • 1 tsp baking soda

    For a boost of flavor you could also add:

    • ½ tsp cinnamon
    • ¼ tsp salt
    • mix-ins of choice, (chopped walnuts or pecans, chocolate chips, raisins, etc.)

Instructions:

  • Preheat oven to 350°F (180°C). Prepare a 9×5-inch loaf pan with foil or parchment and spray with cooking spray.
  • Add all ingredients to a blender and blend until smooth. Pour batter into prepared loaf pan. (If desired, stir in any mix-ins, or sprinkle on any toppings.)
  • Bake 45-50 minutes until a toothpick comes out clean.
  • Allow cooling completely before cutting.
  • Store in an airtight container on the counter for up to 3 days or in the fridge for a week.

Enjoy your fresh banana bread!

How To: Making Raspberry Mint Brownies!


Have you ever made raspberry mint brownies? Yum! All the fudge, tang, and minty goodness! Let’s bake!


Ingredients:


Instructions:

  1. Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.

  2. In a medium bowl, whisk the flour, salt, and cocoa powder together. In a separate bowl, rub the mint leaves into the sugar with your fingers for about 30 seconds, it should be very fragrant.

  3. Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.

  4. Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.

  5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate chips and raspberries.

  6. Bake in preheated oven for 40-50 minutes or until a toothpick comes out with moist crumbs attached.

  7. Cool brownies completely before cutting into 16 equal squares with a very sharp knife.

  8. Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.


Enjoy your brownies!